How to make Punjabi Shalgam ki Sabzi

An extremely tasty and welcoming winter season necessary shalgam or turnip curry is a terrific side meal to set with chapati or paratha.

shalgam curry

Shalgam ki Sabzi

Salgam ki sabzi , Today’s dish is among my MIl’s dish and it tastes ideal on those cold winter season days.

Shalgam ki sabzi or turnip dry curry is a winter season necessary in our home. We would constantly make this moderate and tasty curry and it works out with roti or plain paratha. The salgam sabzi dish is rather basic and you need just a few components for the exact same.

If you’re trying to find How to make Punjabi design Shalgam ki sabzi in your home or a scrumptious curry that will make your day, then this is the ideal area for you.

Shalgam ki sabzi is a northern Indian meal and associated with Punjabi food. The curry dish revealed here is restricted to Punjabi Households and is not offered in hotels or roadside Dhabas. It is really popular in Punjab and is made from fresh turnips which are just offered in winter seasons.

The dish revealed here is likewise terrific in such a way, that it makes the pungent odor of turnip vanish in the curry. Even if turnips are not your individual favorite, this meal will turn you to like them. Do attempt this dish and let us understand how it ended up for you in the remarks area.

Components Required for Shalgam Sabzi

  • Clarified butter: Ghee or clarified butter makes the most tasty shalgam ki sabzi however if you prepare to make it vegan you can constantly utilize any cooking oil.
  • Cumin seeds: For tempering
  • Turnips: Fresh seasonal turnips, medium-sized cut in 1/2″ thin pieces.
  • Tomatoes: Tomatoes balances the tastes in the meal.
  • Onions: Includes a great sweet taste to the curry.
  • Green chilies: For that additional begin the shalgam ki sabzi.
  • Coriander Leaves: Includes revitalizing tastes to the curry.
  • Spices: A standard very little spices turmeric, coriander powder, salt, red chili, and garam masala.

How to make Shalgam Sabzi?

Heat ghee in a pan or wok. Include cumin seeds and sliced up onions. Saute till onions are soft. Now include sliced up turnips. Prepare covered till turnips hurt.

Include tomatoes and green chili to the center of the pan. Now include all spice powders and salt. Mix well and prepare till tomatoes are done and ghee comes out from the edges of the pan.

Eliminate from heat and garnish with coriander leaves. Serve hot with roti.

turnips

Serving Recommendations

Serve the shalgam sabzi with ghee smeared chapatis, paratha, or rice. This sabzi tastes finest the next day, so make certain to conserve some.

Pro Tips

  • Make certain to utilize fresh seasonal medium-sized turnips for this sabzi.
  • Change the spices according to your taste.
  • I choose preparing the sabzi on low heat, throughout.
  • The time to prepare the meal depends upon the density of turnip pieces. If they are thin, they will prepare faster and if they are thick it is going to take longer to prepare them.

Like Shalgam Sabzi, attempt these dishes…

shalgam curry

Searching For more such dishes to get some concepts for your lunch or supper? Do not miss my Instantaneous Wheat Dosa and Idli Dish and the very best one’s Millets Vada.

*If you ever attempt this dish don’t forget to share your images with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana utilizing the hashtag #cookingwithsapana and remain linked* I would like to see your developments from my area!!

salgam

Shalgam ki Sabzi

Sapana Behl

An extremely tasty and welcoming winter season necessary shalgam or turnip curry is a terrific side meal to set with chapati or paratha.

Preparation Time 10 minutes

Prepare Time 45 minutes

Overall Time 55 minutes

Course Lunch

Food Indian

  • 4 tablespoon clarified butter
  • 2 onions medium size
  • 1 teaspoon cumin seeds
  • 7-8 turnips medium size
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon red chili powder
  • salt to taste
  • 2 tomatoes medium size
  • 3-4 green chilies
  • 1/2 teaspoon garam masala
  • Heat ghee in a pan or wok. Include cumin seeds and sliced up onions. Saute till onions are soft.

  • Now include sliced up turnips. Prepare covered till turnips hurt.

  • Include tomatoes and green chili to the center of the pan. Now include all spice powders and salt.

  • Mix well and prepare till tomatoes are done and ghee comes out from the edges of the pan.

  • Eliminate from heat and garnish with coriander leaves.

  • Serve hot with roti.

  1. Make certain to utilize fresh seasonal medium-sized turnips for this sabzi.
  2. Change the spices according to your taste.
  3. I choose preparing the sabzi on low heat, throughout.
  4. The time to prepare the meal depends upon the density of turnip pieces. If they are thin, they will prepare faster and if they are thick it is going to take longer to prepare them.

Keyword salgam sabzi, shalgam curry, shalgam ki sabzi, turnip curry, turnip dry curry, turnip dishes

This post was initially published in 2016, ever since I have actually upgraded the photos and material for much better engagement.

Constantly let me understand how this dish ended up in the remarks listed below. I will be so ecstatic to hear how you served your Shalgam ki Sabzi and please do share your suggestions and techniques with me.

Don’t forget that you can likewise discover me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Finest Regards,
Sapana Behl

Jobber Wiki author Frank Long contributed to this report.